Kalam Polo (Persian Cabbage and Meatball Rice)
Fragrant layers of basmati, herby cabbage and tiny lamb meatballs, steamed until the base turns crisp and golden.
- Time1 hr 40
- LevelMedium
- Costabout £1.80 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rinse the rice in cold water until it runs clear. Cover with cold water and 1 teaspoon of the salt and leave to soak for 30 minutes.
30 min - 2
Mix the mince, onion, half the turmeric, the cinnamon, half the herbs and 1 teaspoon salt. Shape into 16 small meatballs. Fry in 1 tablespoon oil for 8 minutes until browned all over.
8 min - 3
In the same pan, cook the cabbage in 1 tablespoon oil with the rest of the turmeric for 8 minutes until soft. Stir in the tomato purée and 2 tablespoons of water, cook for 3 minutes, then stir in the remaining herbs.
11 min - 4
Boil the 2 litres of water. Drain the rice, add it and boil for 6 minutes, until soft outside but still firm in the middle. Drain well.
6 min - 5
Heat 2 tablespoons oil and 3 tablespoons water in a large non stick pan. Spoon in a layer of rice, then the cabbage and meatballs, then more rice, piling it into a mound. Poke 4 holes with a spoon handle and drizzle over the saffron water and the last tablespoon of oil.
- 6
Wrap the lid in a clean tea towel, cover the pan and cook on the lowest heat for 40 minutes, until the rice is fluffy and the base is crisp and golden. Serve with the crispy base broken into pieces.
40 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.